Gluten Free Warm Stir Fried Mackerel & Kale Salad with Tamari Honey Dressing

What is ‘eating healthy’ any more? I’m just confused.

Is anyone else bothered or confused by the constant preaching and contradictions in food / health food articles lately; pushing one thing as healthy then the next day it’s reportedly completely the opposite? Maybe i’m just too much of a media junkie but it’s normal to worry about your health and whether what you’re eating on a daily basis is what you should be, right?

Black kale, Green Kale, kale salad, gluten free recipe, blog, uk,

Recently i’ve been watching a vlogger from America, he’s not food vlogger at all, just an entertainer daily vlogging his life in America. He has, as a side note, become rather obsessed with making kale chips and it’s kinda become a ‘thing’.  Overtime it appears that he doesn’t necessarily make the kale chips because it’s a ‘healthy option’ now but rather because it’s a tasty way of cooking it. That should be how everyone approaches food. Kale seems to have trickled into the U.K into juices, juice diets and recipe books quicker than my cats eat their crunchies; i hope i’m not the only one who would just begin eating something just because someone tells me too.

Sesame seeds, saucepan, garlic, kale, gluten free recipe, blog, uk

I love vegetables. Honestly i really feel like i need to eat more of them in my diet. Do i? This is where the confusion lies. Can i really eat sugar in moderation? Can i have a bag of mini eggs if i feel like it one day?

Like many, i do have an obsession/ addiction to sugar- ‘the killer’- some say, which i’m aware of. In January i made a pact to eat ‘better’ – more ‘organically’, i guess, less produce that has pesticides and chemicals attached, in a bid to cleanse my body and perhaps increase a hope for not developing some form of cancer or health issues down the line. My mum passed away earlier that we all expected and i wonder- was it all just genetics? Could it have been about what she ate or her lifestyle?

Black kale, Green Kale, kale salad, gluten free recipe, blog, uk, mackerel, tamari dressing

It seems everyone is confused. Nothing’s proven. These articles and reports on super foods and ways of life will always debate back and forth but really we all just have to make an individual choice and get on with our lives. I think i’m gonna go with not eating products or produce with things i cannot pronounce in like ‘Benzophenone’- an addictive used usually in plastics.

How ’bout this for a catchy headline: Here’s a nice recipe, try it if you approve of the ingredients list! …

Black kale, Green Kale, kale salad, gluten free recipe, blog, uk, mackerel, tamari dressing

Gluten Free Warm Stir Fried Mackerel & Kale Salad with Tamari Honey Dressing

Serves 1

Juice of half a small lemon

1 teaspoon of honey

3 teaspoons of Tamari (Gluten free)

Drizzle of apple cider vinegar

2 tablespoons of rapeseed oil (extra for cooking)

Sprinkling of sesame seeds/ chopped almonds/ pistachios

1 garlic clove chopped finely

Chilli flakes (optional)

Bunch of Green Kale (I also used Black)

1 fillet of smoked mackerel (peppered optional)

In a cup put the lemon juice, honey, Tamari, apple cider vinegar and rapeseed oil with a bit of salt and pepper. Give it a good stir and set aside.

In a saucepan put a drizzle of oil in the pan with the finely chopped garlic and sesame seeds. Cook on a medium heat until the sesame seeds begin to smell toasted.

Add the kale and chilli flakes to the saucepan, along with the dressing and cook until the kale begins to wilt slightly. Pull the kale to the side of the pan and place in the mackerel skin side down and cook until warm- make sure to keep tossing the kale salad ingredients and to avoid it burning.

Serve immediately.

What do you think about healthy eating articles/ books? Are you confused? What choices have you made? Let me know in the comments below or tweet me @wbites.

River Cottage Advanced Gluten Free Cookery Course Review

river cottage, tractor

At the end of last year, River Cottage kindly invited me to experience one of their advanced gluten free courses down at the River Cottage HQ taken by the lovely Naomi Devlin. I’ve always wanted to visit River Cottage, since they opened one of their lovely canteens in Bristol, so I instantly accepted and looked into the types of techniques and recipes that my husband Rob and I would be taught in the advanced gluten free cooking course:

Gluten free puff pastry

Gluten free yeasted pastry (to be used to make Iraqi pastries- Kleichas)

Gluten free choux pastry

Gluten free pitta breads

Gluten free french bread

Chat on gluten free nutrition

So an awful lot to cover in a day – i was wondering how we’d manage it all!

[On a side note, we decided to make a weekend of it so the night before the course we stayed at the affordable Tytherleigh Arms, who were very hospitable and welcomed my gluten intolerance with open arms. The food was stunning and the bed- very comfy, i highly recommend staying here if you’re going on a course and want to stay nearby –  for more information go on to their website.]

We woke up to the most beautiful beating sunshine on a crisp, chilly autumn morning. we couldn’t have gotten any luckier in terms of weather. The course started at 10am but we were asked to arrive for 9 so we set off after a bit of breakfast and drove to River Cottage.

The view from the top of the farm was spectacular.

River cottage, farm, HQ, view

Coeliacs assemble! After a few moments of waiting at the tractor stop, our tractor pulled up to take us on a ride down to the farm, something that’s become a bit of a perk when attending a River Cottage event. We chatted with fellow gluten intolerant and coeliacs and made our way down to the cookery course kitchen space.

river cottage, kitchen, lunch
Instantly there was lots of hustle and bustle as we were asked to gather some basic equipment for the day. Rob and I put on our black aprons… funny how as soon as you put on an apron you feel you can do anything in the kitchen.
With equipment at the ready and a tasty tomato rosti to keep us going, the introduction and cooking began…

River cottage, gluten free, cookery course

Rob and i were impressed with the result of our choux and puff pastry- both requiring a hell of alot of arm work but we agreed that nothing has come close in terms of processed products to these freshly made batches!

Gluten Free, Choux pastry

The Kleichas were an interesting alternative yeasted pastry to make, and extremely tasty. These were stuffed with a choice of delicious sweet mincemeat or sticky dates. We devoured these entirely on our way home and i immediately added them to the Christmas menu- to which family members were very impressed.

Gluten free, kleicha

We paused for a tasty fresh lunch of vegetable tagine with fresh vegetables followed by baked apples with a yoghurt ice cream made by the River Cottage team; which was the perfect accompaniment for talking to other course members about their reasons for coming on the course and for comparing our arm strengths (after the choux pastry workout!)

Lunch , gluten free, River cottage. Vegetable tagine, kale

Rob’s highlight of the day was with his puffed up pitta breads- these were just so easy and simple to make.

Gluten free, pitta breads

I however was overwhelmed by the gluten free french loaf that Naomi had prepared for us.

gluten free, french loaf,

A revelation really. This is how gluten bread tastes like- i instantly thought. I clutched my course notes tightly for the rest of the afternoon as to never lose that brilliant recipe. A few weeks later i made the same bread again with the same incredible results, it has now become a must for special occasions.

Gluten free, pitta breads

Naomi really made this entire day worthwhile, her end of the day knowledgeable talk on flours was incredible and she was kind and very approachable; which i feel is an important factor when choosing a cookery course. You need a teacher who can really relate to your reason for learning and as Naomi herself is a coeliac, i think she really gives you that trust that you need when learning gluten free cookery.

River cottage, farm view

The day was fun, challenging and if you’re determined to make gluten free bread from scratch it really allowed you to ask all those questions regarding rise, nutrition and what combination of flours work better for particular recipes/ pastries.

For more info and prices for this gluten free advanced cookery course you can view and book it here.

For more information about Naomi you can view her blog here, or chat to her on Twitter!

This course was kindly paid for by River Cottage but it did in no way effect my opinions stated in this review.

Heinz Gluten Free Pasta Review and Butternut Pasta Bake recipe.

Gluten Free, Butternut Squash, Pasta Bake, gluten free blog uk, heinz pasta,

In our household we relish in leftovers each week, something to be very grateful of and most likely to continue until we’re feeding for more than two of us. A few of our most popular leftovers are half a butternut squash and the remainder of a bunch of sage leaves. After cooking a batch of the traditional, classic butternut squash and sage risotto we always find ourselves with these two by the end of the week. Usually i would chop up the leftover butternut and pop it in a tupperware to defrost into soup but as it was Sunday, and funds were tight i decided to make something tasty with these and things we had left lying around in the fridge. I’m sure any food blogger would tell you, that it’s times like these where you get the most inspiration to write a recipe, it’s the equivalent of the mystery box challenge in Masterchef; especially with it being a Sunday too, i had to somewhat impress.

Gluten Free, Butternut Squash, Pasta Bake, gluten free blog uk, heinz pasta,

A few weeks back, Heinz sent me a wonderful array of their gluten free pasta range to try, we’ve tried the sauces numerous times with the pasta before- and i’ve expressed on my social media how much i love the convenience of these little boxes of joy- they are great for travelling with and quickly heating up for lunch with rice or pasta in the office. Their pasta is most definitely one of the more impressive gluten free pastas on the free-from market, on giving my dad a bag of penne, he responded with the typical ‘what’s this, gluten free, uhm?’ response, but after a day or two i get a follow up note saying how ‘it just tastes like normal pasta’. Yes. Yes it does father.

It’s definitely something that’s become more successful over time, i remember when gluten free pasta would just fall apart completely. There are still a few issues with gluten free pasta clumping together, particularly after it’s cooled but it’s something i’ve certainly learnt to deal with easy enough.

Gluten Free, Butternut Squash, Pasta Bake, gluten free blog uk, heinz pasta,

The Heinz gluten free pasta range features the comfort food favourite- macaroni, penne and spaghetti. All of which i have made successful dishes with. You can see some of the Heinz recommended recipes to try on their You Tube channel, which is great for anyone wanting some quick recipes to try with the sauces. I’ve found the penne to be my favourite but i feel this is more due to my childhood – loving the shape of penne to encase and slurp up every bit of the sauce with. The best is when a bit of bacon gets stuck inside, it’s like you’ve struck gold.

Gluten Free, Butternut Squash, Pasta Bake, gluten free blog uk, heinz pasta,

A pasta bake is a favourite with everyone, quite a simple recipe for a blog post really but this one whizzes up a butternut squash into a sauce which really does make it feel all kinds of special. A great cheap alternative for a wintery Sunday lunch.

Gluten Free, Butternut Squash, Pasta Bake, gluten free blog uk, heinz pasta,

Gluten Free Butternut Squash, Sage and Pancetta

 Pasta Bake.

Serves 4. 

You’ll need…

A large deep baking dish.

Half a butternut squash peeled and diced

Olive oil

1 white onion

Bunch of roughly chopped Sage leaves

Penne or Macaroni (enough for 4)

20g of Butter

100g Pancetta

100g Mozzarella

50g Parmesan

S + P

Preheat the oven to 200 degrees C.

Put the chopped butternut squash into a saucepan of water and onto the boil.

In a saucepan fry the sage leaves, onion and pancetta with a drizzle of olive oil and any other seasonings you desire. When crispy, set aside.

Drain the soft butternut squash and transfer to a food processor and add in half a small cup of water and the butter with some salt and pepper. Whizz until smooth, you may want to add more water or butter to achieve the smooth silky sauce.

Pop the pasta onto cook.

Transfer the crispy sage, pancetta and onion into the butternut squash sauce and add in half of the parmesan. Season for taste and set aside.

Drain the cooked pasta and pour into the butternut squash sauce and stir well, making sure all pasta is coated.

Transfer the saucy pasta to a deep baking dish, and top generously with the remaining parmesan and mozzarella. Garnish with some sage leaves and a drizzle of olive oil and pop in the oven for 20 minutes until a cheesy, golden, irresistible top has formed.

Serve immediately, but careful not to burn your tongue ;)

To read more about the Heinz gluten free range pop on over to their website.

Let me know in the comments below if you’ve tried this range of pastas before, what did you think? What’s the best gluten free pasta you’ve had?

Need your help: Vote for Wuthering! Food Mag Reader Awards 2015.

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Hello Wuthering Bites Fans!

The Food Magazine Food Reader Awards are back for 2015, i’ve been shortlisted for the third time for Best Food Blogger for the South West and i’m really hoping i can push to actually win it this year!

I hope my gluten free recipes, reviews and the Gluten Free Bristol List have helped my readers over the past three years.

I would love it if you could vote for my blog in the shortlist for the

Food Mag 2015 Food Reader awards in the Best Food Blogger category.

I know how tiresome these forms are, but if you do get time and have enjoyed reading my content, i would really appreciate it from the bottom of my gluten free heart. <3

I’d also just like to tell you how much i’ve appreciated all of my followers support over this third year on Facebook, Twitter and WordPress- i’ve met some truly lovely people!

Vote for Wuthering Bites

Lots of food love,

Sarah x

Frankie and Benny’s Gluten Free Menu Review

Frankie and Benny's, Gluten Free Menu, gluten free blog, review

I’m not always keen on going to chain restaurants to eat out in. I love a good independently run place, as my Gluten Free Bristol list shows, mainly due to the more tailored approach to offering gluten free options. However chains like Frankie and Benny’s, Pizza Express, TGI’s – have all come up trumps over the past year with their peace of mind gluten free menus. They’ve cottoned on to the want for clarity and ease. They offer separate menus so that the Coeliac and gluten intolerant community don’t now feel like complete plonkers when the server comes back to ask what we’d like to order after they hastily give you over the main menu on arrival and scoot off -assuming you have no questions.

‘What would you like to order?’

‘Well i don’t know really, what’s gluten free?’…

I was kindly asked if i’d like to try out Frankie and Benny’s gluten free menu. Please note that dishes, like other chains and restaurants are made in the same kitchen as other gluten ingredients so the menu is specifically NGCI labeled but the menu has been accredited by Coeliac UK.

Frankie and Benny's, Gluten Free Menu, gluten free bristol, gluten free

Hesitant, as i’ve never stepped foot into a Frankie and Benny’s before, we arrived hungry at the busy Cribbs Causeway branch in Bristol. Our waiter swiftly showed us to our seats and we were shown the gluten free menu- we informed them in advance that i had an allergy and it’s always nice when you don’t have to ask for anything.

Frankie and Benny's Gluten Free, Loaded Potato Skins, gluten free blog, uk, gluten free reviews

I ordered the loaded potato skins with Melted cheese and brushetta mix to start. They were rather dry and unseasoned if i’m honest but overall okay, i would imagine the BBQ Chicken Sweetcorn and Cheddar filled skins would have been tastier but as i ordered the Hickory BBQ Ribs for my main i didn’t want to be BBQ’d out!

Frankie and Benny's, Gluten Free, BBQ Hickory Ribs

The ribs were pretty yummy, but oh my it was HUGE. Smokey flavour and melt in the mouth, these were a good choice for a main but i just couldn’t finished my mash potato that it came with. It did say on the menu that it came with a jacket potato so i’m not sure why i was given mash- however i’m not one to complain if i get some mash- i love it, and it was gluten free.

Too stuffed to order dessert, we finished our drinks and left feeling rather content really. A great place to go for couples and families for a daytime treat before or after the cinema or whilst you’re out shopping, Frankie and Benny’s have expensive mains, but they are generous. I would steer clear of some of the kids menu as it seems gluten heavy in the allergens list- but ask for smaller portions from the gluten free menu.

Have you tried the gluten free menu at Frankie and Benny’s? Let me know what you thought of your experience in the comments below!

This meal was complimentary but did in no way effect my opinion of the chain and food, just good ole honest opinion!

Gluten Free Nature’s Path ‘Hot and Steamy’ Porridge Oats Review

Nature's Path, gluten free, Porridge Oats, review, gluten free, spiced apple, maple

Are you also a bit stumped for ideas for a good gluten free breakfast?

I have to say, that breakfast is the meal time where i crave for something sweet the most- i suppose it’s my comforting part of the morning, where maybe i’m just a bit down about getting ready for work and need something to get me going.

Oats and i have had a pretty tough time together in the past with my IBS, and after battling for years and years my stomach has seemed to be a lot calmer towards oats and dairy in the mornings; something which i am thankful for as growing up porridge was one of my favourite things…with golden syrup ;)

Nature's Path, gluten free, Porridge Oats, review, gluten free, spiced apple, maple

Nature’s Path offer a wide range of gluten free breakfast solutions and i was delighted when they asked if i’d like to try their ‘Hot and Steamy’ porridge oats box. With three flavours, original (no sugar), Maple (5.6g sugar per 30g sachet) and Spiced Apple (6.3g sugar per 30g sachet) i was eager to try all of them!

photo 5

The consistently of the Natures Path porridge oats in comparison to other brands in the same gluten free arena is my preferred choice, the porridge comes out very creamy as per instructions, something that i’ve found difficult to achieve overall with other brands. Perhaps this may just be me, but i like the fineness of the oats. The flavour of the spiced apple was my favourite- as the small chunks of apple and the smell of cinnamon was just so comforting on a windy Monday morning. The sweetness level of both the Maple and the Spiced Apple flavour was spot on- not too sweet and it didn’t make me reach for the sugar pot- something that i’m unfortunately prone to doing at breakfast time.

Of course Miko had to have the last taste…

miko, cat, gluten free blog, gluten free cat, blog, porridge

I’d encourage you to give these a go, especially if you’re anything like me and just can’t resist a bit of sugar in the morning and don’t want to go crazy.

The Nature’s Path Hot and Steamy Porridge oat pack retails around £2.99, which i think is very reasonable for 8 quick and easy breakfast mornings.

You can find more information on the brand and where to buy here!

Let me know in the comments below if you’ve tried these as i’d love to know what you think!

Gluten Free Rhubarb, Ginger and Almond Pinwheel Pastries

The Wuthering Bites garden is changing, autumn is most definitely well on it’s way and i’ve found myself out in the garden prepping for inevitable cold weather. As for the house- we’ve been slowly popping in new bits of furniture and saving up to get someone to install our wood burner, can you tell that we’re hosting family Christmas this year?

Fresh rhubarb, rhubarb, cooking, gluten free, blog, uk.

I would complain about the cold, but the truth is – aside from getting the sniffles and bouts of flu- this time of year really gets me excited and more inspired to bake in the kitchen. In a bid to rid of the abundance of rhubarb growing in the garden i’ve chopped it all down, given some to friends and family and of course- frozen some for ourselves to use throughout the winter months.

Rhubarb, chopped, gluten free blog uk,

My first task was to make a tasty rhubarb and ginger compote, something you can use in several wintery dishes. As i was popping a bag of chopped rhubarb into the freezer i noticed a packet of Genius puff pastry which i had clearly forgotten about for a while. The rhubarb and ginger compote was simmering away – so i got the packet out to defrost; the gluten free rhubarb, ginger and almond pinwheel pastry was born…

Cat, blog, gluten free

I rolled out the pastry and there’s me completely covered in gluten free flour all over my hands and Ash hops up onto the counter ready to walk over my greaseproof paper- i can’t pick her up to get her off without covering her with flour so imagine me rapidly using my head to shoo her away off the counter…

genius, puff pastry, gluten free puff pastry

These mini pastries would be perfect for a quick grab breakfast on the way out to work or for a treat besides a cup of breakfast tea. You could most definitely switch up the rhubarb and used stewed apple compote with cinnamon and give them a icing glaze or perhaps simply use some raspberry jam infused with a bit of vanilla bean. Switch out the nuts for any form of dried fruit or finely chopped chocolate chips.

gluten free, rhubarb, ginger, almond pastries

 Gluten Free Rhubarb, Ginger and Almond Pinwheel Pastries.

Makes 20 small pinwheels

Pastry 

1 packet of defrosted Gluten Free Puff Pastry (400g) (I used Genius)

1 Egg yolk

Dash of milk

2 Tablespoons of Gluten Free Plain Flour

Filling- Rhubarb Compote

(Enough for this recipe and to jar)

600g Chopped Rhubarb

3 Teaspoons of Ground Ginger (You could use Stem Ginger too)

100g Caster Sugar

Tablespoon of butter

Glaze 

2 Tablespoons of Honey

2 Teaspoons of Ground Ginger

Extras

100g Chopped Almonds

1) Start by making the Rhubarb compote filling. Cut and measure all the compote ingredients except the butter, mix and pop into a medium sized saucepan over a medium heat until simmering. Turn down the heat and wait for the rhubarb to soften completely. Pour the mixture into a food processor with the butter (or use a stick blender straight in the saucepan) to combine well. Set aside to cool.

2) Preheat the oven (fan) on 200c and line a large baking tray with greaseproof paper.

3) Mix together the egg yolk and milk and set aside.

4) Mix together 2 teaspoons of honey and ground ginger in a small saucepan and set aside.

5) Scatter a large surface evenly with half of the puff pastry (200g) and roll into a long rectangle. Spread evenly over 2 heaped tablespoons of the cooled down Rhubarb compote and scatter with a few chopped almonds.

6) Roll this into a log slowly and chop into 4-6cm pieces and lay flat onto your baking tray (swirl facing up!).

7) Glaze each generously with the egg yolk mixture.. Put them in the oven for 20 minutes.

8) Dupilicate steps 5-7 with the second half of the pastry until all cooked.

9) Heat up the glaze onto a high heat for 1 minute until glossy. Brush this all over your pastries and sprinkle on some more chopped almonds.

10) Transfer to a plate and serve when completely cool.

gluten free, rhubarb, ginger, almond pastries

Enjoy with a cuppa tea!

Luce’s Gluten Free Sourdough Mix Review

Tasty, Tasty Gluten Free Sourdough.

This morning i woke up at 6am, mostly due to my inability to get out of work mode when it comes to the weekends, oh and let’s not forget the two cats i also have as my personal alarm clocks. The husband just rolls over away from the cats in the morning and somehow blocks out the purrs, the meows and the war dances.

luce's, gluten free, sourdough, mix, gluten free blog uk

This Luce’s Gluten Free Sourdough Mix had been waiting in my baking cupboard since i placed my first order with Freego, if you haven’t tried them yet i would recommended taking a browse over at their wonderful website, it’s full of lots of interesting artisan free from foods. Luce’s Gluten-Free Artisan Bread company are based in America and have a whole range of gluten free bread mixes from inventive ‘Really ‘Rye’ to ‘OMG Flatbread’.

luce's, gluten free, sourdough, mix, gluten free blog uk

The back of the Luce’s packet seemed pretty straight forward so i grabbed my mixing bowl and got to it. The first thing i noticed with the mix was the ingredients list, no dried sourdough starter inside or anything so assumed it will be modified to taste like sourdough but i am certainly no sourdough expert!

Brown Rice Flour, Potato starch, Sorghum Flour, Modified Tapioca Starch, Millet Flour, Rice Flour, Salt, Yeast and Xanthan Gum.

luce's, gluten free, sourdough, mix, gluten free blog uk

The methods were simple- add water and stir 50 times. The only thing that was different was using a bag to bake the dough in, i am one for experimenting so was excited to give it a go. You place your wet mixture onto a provided parchment sheet which you then slide into a parchment bag to bake in the oven as it rises to 205c for 85 minutes.

At 60 minutes i was rather impatient… the smell of my kitchen was so torturous that it woke up husband from his slumber with hunger pains. I pulled it out of the oven at 72 minutes, i knocked it on the back and it sounded hollow- all was cooked well. Everyone of these bread mixes says to wait for it to cool but tell me i’m not the only one who nibbles the edge and burns their tongue am i?

luce's, gluten free, sourdough, mix, gluten free blog uk

A few hours later we had this with some salad, and i have to say it really is one of the best tasting gluten free breads i have tried. The texture is also spot on, that crust is very addictive. Perfect bread to start off a dinner party, dipping chunks into olive oil.

luce's, gluten free, sourdough, mix, gluten free blog uk

The loaf was however, quite small- don’t expect this to rise like a sandwich loaf, which makes me question if i would get this on a weekly/monthly basis. The price is £4.99 ex delivery when i ordered with Freego but i’m not sure it’s something i would fork out for weekly, if it was more widely available i may think otherwise. It is certainly a treat worth trying.

I’m off to America soon so i will see if i can pick up any more of their mixes to try!

For more on their mixes: www.lucegfbread.com

Follow them on Twitter: @breadnmorels

Order in the U.K: http://freego.com

Have you tried Luce’s gluten free sourdough mix before? Let me know what you thought in the comments below or on my Facebook Page.

 

Delicious Alchemy Gluten Free Oaty Cookie Mix Review

Is there anything better than a cookie?

Delicious Alchemy, gluten free, oaty cookie, mix, recipe, oat cookie recipe, wuthering bites, gluten free blog, uk

If you’re anything like me lately, you just don’t have the time to stop and sit down and have a proper cup of tea with a proper decent gluten free biccy. I received a box of brilliant Delicious Alchemy goodies a while back and amongst all the hectic parts of my lifestyle at the moment it had been sitting on the counter top patiently waiting for me to open one of the mixes and try them out; they were wonderfully patience, no problems there!

Delicious Alchemy have had a lovely little relaunch of branding a few months back, don’t you just love their website and styling? I have to say that 90% of the time, i do buy a product if it looks good- i’m a sucker for great packaging and Delicious Alchemy’s is no exception. Although if i was to buy the product again, it would 100% have to taste good.

Delicious Alchemy, gluten free, oaty cookie, mix, recipe, oat cookie recipe, wuthering bites, gluten free blog, uk

The mix is easy to follow, although i got a bit confused at first with how they worded the temperature and i accidentally didn’t set it to the fan temp- maybe this is something they can alter later on. (I also would have preferred the instructions on the back of the packet- but that is me really nit-picking!)

The mix went into my kitchenaid bowl alongside some melted butter and water (they’re also dairy free if you use dairy free margarine). I gave it a good slow whizz and voila, it was done! I would imagine these would be fab to make with littleuns to hand mix in a mixing bowl.

I was tempted to add in some chocolate chips or raisins but after tasting the mixture i felt it was sweet enough and i didn’t want to spoil any texture of the cookie in the oven first time around.

I divided the mixture into 10 small cookie balls and pressed them down slightly as per instructions and popped them in the oven for 18 minutes.

*PING*  

^That was an oven timer by the way. They came out really well. Slightly chewy in the middle- which the husband approved of- (he ate 5 in one sitting F.Y.I)

Delicious Alchemy, gluten free, oaty cookie, mix, recipe, oat cookie recipe, wuthering bites, gluten free blog, uk

I highly recommend getting this mix, and the price (£1.99 ex. vat) is very reasonable for the minimal additional ingredients and fuss involved. Great if you’re about to have some friends over and want to bake something or simply for a rainy Sunday morning..

You can find out more about Delicious Alchemy’s gluten free (and dairy free) products on their website- you can also follow them on Facebook here and Twitter here!

Have you tried the Delicious Alchemy Gluten Free Oaty Cookie mix? Let me know if you added in anything to the mix and what you thought in the comments below!

Gluten Free Strawberry Sangria Ice Lollies

The Wuthering Bites Garden…

Strawberry Patch, Wuthering Bites

I love having a garden. After having moved into our new house, we were lucky to be blessed with a bountiful fruit and vegetable patch that the previous owners had left well maintained for us to continue.

Wuthering Bites, Herb Garden, gluten free, blog

I had to get my green fingers out and read many gardening books and blog posts on maintaining and remedying particular plants and i’m glad to say i’ve really taken to it and added to the patch some lettuce, more herbs and sown some chilli seeds courtesy of Wahaca London who gave out some seeds after our recent dinner there. (Blog coming soon) Let’s hope i don’t destroy my plants and that they continue to grow. Here’s hoping!

Strawberries, Wuthering Bites, garden,

Our first BBQ in our garden was quite aptly accompanied by an ice lolly kit that was sent to me from Sainsburys HQ. I have to say i was very very excited when this arrived, like a kid in a treehouse. ‘LOOK AT THE COLOURS’ i said with glee in front of my poor husband who quite frankly wasn’t taking to the ice lolly idea.. it’s too childish he said…

Strawberry, Sangria, Ice Lollies, Grown up lollies, gluten free, dessert, fruity,

My mind turned to alcohol. It had been a hard day of gardening and DIY! In a bid to get my husband to try an ice lolly i went to the strawberry patch and picked a punnet along with some mint. After a bit of whizzing in a food processor with now, one of our favourite wines from Sainsburys – Coolwater Bay -Sauvignon Blanc 2013, the strawberry sangria ice lolly was born. Enjoy…

Strawberry, Sangria, Ice Lollies, Grown up lollies, gluten free, dessert, fruity,

Gluten Free Strawberry Sangria Ice Lollies

(Makes enough for 6, or 4 and a glass leftover to drink)

6 Big Strawberries (To blend)

260ml Cloudy Lemonade

100ml White Wine

1 Leaf of Mint

Teaspoon of Caster Sugar

3 Strawberries (sliced)

Ice lolly mould (I used a Sainsbury’s Ice lolly mould)

In a food processor, or with a hand blender, whiz together the 6 big strawberries, cloudy lemonade, white wine, mint and caster sugar until well combined and smooth.

You may wish to now put the mixture through a sieve if you feel the mint bits are too large or you’d like them to be smoother. I left my mixture as it was.

Assemble the sliced strawberries so that they stick into each side of the ice lolly mould sections (this will make the strawberry visible when eating) I like to put one in each side and make them quite chunky, as the fruit would be in a sangria.

Pour over the sangria mixture until just under the top to avoid any spillages when moving and to avoid lots of freezing around the handle sticks.

Place into a freezer for 8 hours but ideally overnight.

Remove from the freezer and place under a warm tap for 30 seconds before removing.

Enjoy in the sunshine!

Strawberry, Sangria, Ice Lollies, Grown up lollies, gluten free, dessert, fruity,

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